Perfect for summer on the patio – cheers!
It’s hard to believe summer is finally here, long weekends, lazy days by the pool, leisurely strolls in the late-evening sunsets, and dinners outside on the deck.
This recipe from the Summer 2013 issue was created by Kelly, our East Coast Editor. It uses one of our favourite early summer ingredients – rhubarb. Tart and refreshing, this little glass of ‘fizz’ is a summertime wonder. Cheers!
Rhubarb Orange Blossom Sparkler
makes 2 tall glasses
3 oz rhubarb-vodka (recipe follows)
2 oz rhubarb-orange blossom syrup (recipe follows)
2 cups sparkling water
lime rounds, to garnish
Rhubarb Infused Vodka
750ml high quality vodka
3 stalks rhubarb, cleaned and chopped
Pour the vodka and the rhubarb into a clean bottle or jar and let sit for at least 3 days (up to 5) at room temperature. Strain and keep in a sealed bottle.
Rhubarb-Orange Blossom Syrup
makes approx. 1 cup syrup
2 cups chopped rhubarb
3/4 cups sugar
1 cup water
1 -2 tsp orange blossom water, depending on taste
Toss the chopped rhubarb with the sugar and place in a pan at room temperature for 20 minutes. Pour in the water and 1 tsp orange blossom water. Bring to a boil and reduce to a simmer for 30 minutes. Taste and add more sugar if too tart. Place a few sheets of cheesecloth over a bowl and pour the syrup mixture in. Pull the corners of the cloth up up and squeeze the syrup from it into the bowl. Pour syrup into a clean jar and cool. Keep for 2 weeks.
